Wild salmon contains 2,300mg omega-3s per serving—farmed salmon has 1,800mg because they eat corn instead of krill.
Salmon Feta Pasta
Get ready to indulge in a bowl of pure comfort with our Salmon Feta Pasta! With succulent salmon, tangy feta cheese, and fresh cherry tomatoes, this dish bakes to creamy perfection, creating a symphony of flavors that will have you coming back for more. Just toss everything together and let the oven work its magic – it’s that easy and oh-so-delicious!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
The Story
This Greek-meets-Scandinavia mashup emerged in 1990s Copenhagen when Greek taverna owners discovered Danes' obsession with salmon—traditional Mediterranean feta-tomato combinations got hijacked by Nordic fishing culture, creating a proper cultural collision that would make Zorba dance with a Viking while both argue over who invented combining cheese with fish first.
Regional Twist
In Thessaloniki, they swap regular feta for barrel-aged Dodoni feta and add Santorini cherry tomatoes, finishing with wild oregano that transforms this simple bake into proper taverna fare.
📝 Ingredients
Shopping List
- 250 g feta cheese
- 250 g pasta
- 200 g tomatoes
- 250 g wild salmon
Pantry Items
Amounts also listed in instructions below
- pepper (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Cook the pasta.
- 2
Place everything in a baking dish.
- 3
Season and drizzle with oil.
- 4
Bake in the oven at 220 degrees Celsius for about 30 minutes.
- 5
Mix the sauce with the pasta and enjoy.
💡 Pro Tips
- ✓Thaw frozen salmon in 40°F salt water (1 tsp per cup) for 15-20 minutes instead of room temperature to prevent bacterial growth while maintaining texture through controlled osmotic pressure.ingredient40°F, 15-20 minutes
- ✓Undercook your pasta by 2-3 minutes before baking since it will continue cooking in the oven and absorb liquid, preventing mushy texture from double-cooking.timing2-3 minutes under
- ✓Break feta into irregular 1-inch chunks rather than crumbling to create pockets of creamy, melted cheese that contrast with firmer edges at 220°C.technique1-inch chunks
- ✓Score salmon skin-side down in a crosshatch pattern every ½ inch to prevent curling from collagen contraction and ensure even cooking throughout the fillet.technique½ inch intervals
- ✓Add 2-3 tablespoons pasta cooking water to the baking dish before assembly - the starch content helps bind the sauce and prevents separation at high heat.ingredient2-3 tablespoons
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Wild salmon contains 2,300mg omega-3s per serving—farmed salmon has 1,800mg because they eat corn instead of krill.
Salmon Feta Pasta
Get ready to indulge in a bowl of pure comfort with our Salmon Feta Pasta! With succulent salmon, tangy feta cheese, and fresh cherry tomatoes, this dish bakes to creamy perfection, creating a symphony of flavors that will have you coming back for more. Just toss everything together and let the oven work its magic – it’s that easy and oh-so-delicious!
The Story
This Greek-meets-Scandinavia mashup emerged in 1990s Copenhagen when Greek taverna owners discovered Danes' obsession with salmon—traditional Mediterranean feta-tomato combinations got hijacked by Nordic fishing culture, creating a proper cultural collision that would make Zorba dance with a Viking while both argue over who invented combining cheese with fish first.
Regional Twist
In Thessaloniki, they swap regular feta for barrel-aged Dodoni feta and add Santorini cherry tomatoes, finishing with wild oregano that transforms this simple bake into proper taverna fare.
📝 Ingredients
Shopping List
- 250 g feta cheese
- 250 g pasta
- 200 g tomatoes
- 250 g wild salmon
Pantry Items
Amounts also listed in instructions below
- pepper (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Cook the pasta.
- 2
Place everything in a baking dish.
- 3
Season and drizzle with oil.
- 4
Bake in the oven at 220 degrees Celsius for about 30 minutes.
- 5
Mix the sauce with the pasta and enjoy.
💡 Pro Tips
- ✓Thaw frozen salmon in 40°F salt water (1 tsp per cup) for 15-20 minutes instead of room temperature to prevent bacterial growth while maintaining texture through controlled osmotic pressure.ingredient40°F, 15-20 minutes
- ✓Undercook your pasta by 2-3 minutes before baking since it will continue cooking in the oven and absorb liquid, preventing mushy texture from double-cooking.timing2-3 minutes under
- ✓Break feta into irregular 1-inch chunks rather than crumbling to create pockets of creamy, melted cheese that contrast with firmer edges at 220°C.technique1-inch chunks
- ✓Score salmon skin-side down in a crosshatch pattern every ½ inch to prevent curling from collagen contraction and ensure even cooking throughout the fillet.technique½ inch intervals
- ✓Add 2-3 tablespoons pasta cooking water to the baking dish before assembly - the starch content helps bind the sauce and prevents separation at high heat.ingredient2-3 tablespoons